Lamb Meatballs With Dilled Carrots

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"An easy weeknight foray into Greece! Eat as meatballs or put the meatballs into a pita bread gyros-style! Adapted from Real Simple."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (577.9 g)
  • Calories 612.4
  • Total Fat - 38.1 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 165.6 mg
  • Sodium - 768.6 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 4.7 g
  • Sugars - 11.4 g
  • Protein - 36.3 g
  • Calcium - 315.8 mg
  • Iron - 3.5 mg
  • Vitamin C - 80.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 400°F. Peel the carrots and toss with the oil and 1/2 teaspoon of the salt; transfer to a baking sheet. Roast until tender and lightly browned, 15 to 20 minutes.

Step 2

Meanwhile, combine the lamb, Feta, bread crumbs, and egg in a large bowl. Shape the mixture into 20 (1 3/4-inch) meatballs.

Step 3

Toss the roasted carrots with just 2 teaspoons of the dill and transfer to a bowl.

Step 4

Set oven to broil with the oven rack 6 to 10 inches from heat. Broil the meatballs on a foil-lined baking sheet until cooked through, about 8 minutes.

Step 5

Combine the yogurt, lime juice, lime zest, and the remaining salt and dill. Serve with the meatballs and carrots.

Tips & Variations


No special items needed.

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